Dear food lovers, get ready to travel with your taste buds to the culinary tradition of Veneto! Today, I’m offering you a dish that’s a true heartwarming embrace, capable of warming even the coldest days: Venetian-Style Tripe stew.
If the idea of cooking tripe scares you, I assure you this recipe will change your mind. Forget about long preparation times and complicated procedures: thanks to the pre-cooked tripe that you can easily find at the butcher or supermarket, you can bring this classic to your table in a simple and incredibly quick way.
You only need to add a few simple ingredients, let the pot do its magic, and in no time you’ll have a rich, flavorful, and irresistibly creamy dish. A masterpiece of humble cuisine, demonstrating how the most authentic flavors come from genuine ingredients and a passion for good food.
Below, I leave you other recipes to use tripe, then, as always, right below the photo, let’s discover how to prepare Venetian-style tripe!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Veneto
- Seasonality: Autumn, Winter, and Spring
Ingredients for Venetian-Style Tripe
- 2.2 lbs beef tripe (pre-cooked)
- 1.5 cups tomato puree
- 2 tbsp tomato paste
- 1 onion
- 1 carrot
- 2 sprigs rosemary
- 2 leaves bay leaf
- 1 sprig sage
- 2 tsp coarse salt
- to taste water (until covering the tripe)
Preparation of Venetian-Style Tripe Stew
First, wash and dry the tripe and cut it into strips.
Finely chop the onion and carrot (and celery if you like) and let them soften in a large pot with oil and aromatic herbs.
When the mixture has softened, add the tripe and let it soften for a few minutes, then add the tomato puree and paste.
Cover everything with water, add salt, cover with a lid, and cook over medium heat for at least 45 minutes, occasionally checking to make sure it doesn’t dry out too much.
Once cooked, pepper and serve the Venetian-style tripe stew with slices of toasted homemade bread and if you like, a sprinkle of grated parmesan.
Storage, Tips, and Variations
Venetian-style tripe stew can be stored in the refrigerator for 2 days in an airtight container.
There are versions that add diced potatoes when the tripe is halfway cooked.
You can use broth instead of water for cooking.
The sprinkle of parmesan is an extra touch to give even more flavor and depth to the dish.
Other Recipes
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